|Wee Irish Creme Cupcake|
1/2 teaspoon apple cider vinegar
2/3 cup Madhava Irish Crème Flavored Agave Nectar2
1/3 cup canola oil
1 1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup all-purpose flour
1/3 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Line muffin pan with cupcake liners and preheat oven to 325 F.
Mix the soy milk and apple cider vinegar in a large bowl; allow to sit for a few minutes to curdle. Beat in agave, oil, vanilla, and almond extract. Sift in the flour, cocoa powder, baking powder, baking soda, and salt and mix until smooth. Fill liners two-thirds full. Bake 20 - 22 minutes until a knife or toothpick inserted into the center of a cupcake comes out clean. Don't over bake or cupcakes will be dry.
These cupcakes need to cool at least an hour before topping or filling, and also to develop the flavor and texture properly.
Makes 12 cupcakes.
|Wee Chocolate Irish Creme Cupcake Soldiers|
1 1/2 teaspoons vanilla extract
1/2 cup plus 2 tablespoons plain soy milk powder3
In a small sauce pan whisk together soy milk, arrowroot, and salt until dissolved. Cook over medium heat, stirring constantly with a wire whisk, until mixture thickens into a puddinglike consistency, about 2 to 3 minutes. Remove from heat and scrape mixture into a medium size bowl with a heated spatula.